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Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and bread pans. Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake.
Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
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The main pottery types of earthenware, stoneware and porcelain were all made in large quantities, and the Staffordshire industry was a major innovator in developing new varieties of ceramic bodies such as bone china and jasperware, as well as pioneering transfer printing and other glazing and decorating techniques. In general Staffordshire was ...
Originally manufactured primarily in the US, production of Pyroceram-based Corning Ware ceased in the States with the closure of the Martinsburg, West Virginia plant. While production continued in France, the product was temporarily unavailable in the US and the brand was relaunched as a line of stoneware-based bakeware in 2001.
Stoneware is a broad term for pottery fired at a relatively high temperature. [2] A modern definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. [3] [4] End applications include tableware, decorative ware such as vases.
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